Jiang Jia Niu Rou Mian Yong He Dou Jiang (Guang Fu Dian)

Steamed dumplings with thin skin and juicy filling, the filling is pork. When bitten, delicious soup will flow out. Recommended to eat with ginger slices and vinegar.

Steamed dumplings with luffa and pork filling, refreshing and sweet, with the unique aroma of luffa.

A larger steamed bun with a filling of tender and juicy pork. The bun is soft and fluffy.

Vegetarian bun with a filling primarily of cabbage, offering a crisp and sweet taste.

Baked sweet crispy pastry with a sesame sugar filling. Crispy and sweet on the outside.

Traditional drink made from ground non-GMO soybeans, rich in soy flavor and smooth in texture.

A thick drink made from ground rice and peanuts, with a rich peanut aroma and dense texture.

A creative combination of soy milk and coffee, offering both the mellow richness of soy milk and the slightly bitter flavor of coffee.

A hot drink mixed with soy milk and rice milk, allowing you to enjoy the dual aroma of soybeans and peanuts.

Hot soy milk with an egg cracked into it. The heat of the soy milk gently cooks the egg to a semi-soft state, enhancing nutrition and smoothness.

Hot soy milk with vinegar, soy sauce, dried shrimp, fried dough sticks, scallions, etc. The soy milk will coagulate into a tofu-like consistency, similar to savory soup.

Savory soy milk with egg, for a richer and more intense flavor.

A common Taiwanese breakfast: a thin crepe pan-fried until crispy, with a fried egg in the middle, usually drizzled with soy sauce paste.

A long, rolled sticky rice wrap, typically containing fried dough sticks, preserved radish, and other fillings. Chewy and soft texture.

Sticky rice ball with an added fried egg for increased satiety and egg flavor.

Rice ball made with purple rice, higher nutritional value, with a unique purple rice aroma.

Purple rice ball with an added fried egg.

Half-moon shaped pan-fried pastry filled with chives, vermicelli, dried shrimp, and egg. The crust is pan-fried to a golden crisp.

Baked layered crispy pastry, sprinkled with sesame seeds on top. Crispy texture and rich aroma of flour.

A long, deep-fried dough stick, fluffy and crispy, a classic pairing with soy milk.

Egg crepe wrapped around a whole fried dough stick, soft on the outside and crispy on the inside, with layered textures.

Sesame flatbread with fried dough stick, a classic Chinese breakfast combination, double the crispiness.

Sesame flatbread with a fried scallion egg inside, a combination of crispy and tender textures.

A combination including sesame flatbread, half a fried dough stick, and scallion pancake, allowing you to taste multiple flavors at once.

A complete set meal including sesame flatbread, fried dough stick, and scallion egg, paired with a cup of coffee soy milk.

A steamed cake made from rice flour and shredded daikon radish, pan-fried to a crispy exterior and soft interior.

Pan-fried radish cake with scallion egg, adding the aroma of egg.

Fried egg with scallions, very aromatic.

Simply fried egg.

Frozen Shanghai soup dumplings, suitable for steaming at home.

Frozen vacuum-packed luffa soup dumplings.

Frozen handmade dumplings.

Vacuum-sealed beef tendon and beef chunk soup base, ready to eat after heating.

Vacuum-sealed beef soup base.

Vacuum-sealed minced meat sauce, suitable for mixing with rice or noodles.

Frozen vacuum-packed sesame flatbread, requires self-heating.

Rich and spicy braised broth with large beef chunks and noodles. A classic Taiwanese delicacy.

Noodle soup with tender, stewed beef tendon as the main ingredient, rich in collagen.

Noodle soup with both beef chunks and tendon, offering a rich texture.

Dry noodles without soup, topped with special beef sauce. Rich aroma.

Soup noodles with only beef broth and noodles, no beef chunks.

Hot and sour soup with noodles, the soup is appetizingly sour and spicy, containing tofu, wood ear mushrooms, bamboo shoots, etc.

A thickened soup with a sour and slightly spicy flavor, containing ingredients like tofu, pork blood, wood ear mushrooms, and egg.

Pure beef soup, no noodles, contains beef chunks.

Pure beef tendon soup, no noodles.

Soup containing beef and beef tendon, no noodles.

Beef soup with 10 dumplings added, the dumplings absorb the soup for enhanced flavor.

Hot and sour soup with 10 dumplings added.

Boiled dumplings, chewy skin with abundant filling, served with soy sauce for dipping.

Various cold appetizers, such as seaweed, dried tofu, preserved egg with tofu, etc., usually self-served from the counter.